In Italy I am having a hard time finding grass fed beef. They just don't understand the reasoning behind it. Just the organic aspect...with grains involved of course. They also have less pasture than in other countries.
But, I have come to realize there is much more in selecting the farmer who you get your meat from. Peimontese, chanine, angus, pezzata rossa....blue belga. Some races are easier to fatten up others less so. Angus being one of the fatter breeds.
One farmer even told me they tried raising angus last year. With the usual 2-3 months of fattening with cereal, they become much too fat. A lot of waste (they discard it ??). This year they may try without the grains. A big maybe for a small farmer in the mountains.
I realize Kobe is supposed to be the best but hard to come by and expensive (This breed is genetically predisposed to intense marbling, and produces a higher percentage of oleaginous, unsaturated fat than any other breed of cattle known in the world)
So, now that I have to accept less than perfect with 2-3 months of grains, I would at least like to choose which breed of cow will produce my meat. I may eventually find a farmer who will let me purchase the entire beast so I can avoid the grains, but end up with less fat, which will obviously mean............freezing.
Anyone have experience with freezing...times...quality loss Has anyone looked into the different races concerning fat content, taste, overall quality and "freezabilty"